Louisiana Seafood Stew with Sweet Potato Biscuits

Main Course

Recipe Courtesy of Chef Chuck Subra, La Cote Brasserie, New Orleans, LA

Serves 4 to 6



  • 3/4 cup baked, pureed, Louisiana sweet potatoes
  • 2 tablespoons brown sugar
  • 1/2 stick butter (4 tablespoons)
  • 4 teaspoons baking powder
  • 1½ cups all-purpose flour
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt

Seafood Stew

  • 2 tablespoons vegetable oil
  • 1/4 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1 tablespoons minced garlic
  • 2 pounds large (21-25 count) Gulf shrimp, peeled and deveined
  • 12 Gulf oysters, shucked
  • 2 tablespoons Cajun seasoning
  • 1/2 cup diced mirliton
  • 1/2 cup Abita Amber beer
  • 1 tablespoons Tabasco
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup shrimp stock
  • 2 pounds Louisiana crawfish tails
  • kosher salt and freshly ground black pepper to taste



Louisiana Seafood Stew with Sweet Potato Biscuits

Louisiana Seafood Stew with Sweet Potato Biscuits 

Click for Video of Cooking Demonstration


Preheat oven to 400ºF.
In a large bowl mix sweet potatoes, sugar and butter.
In a separate bowl mix flour, black pepper and salt. Combine the contents of the 2 bowls together and beat with stand mixer fitted with a dough hook attachment until thoroughly blended. Butter a baking sheet. Spoon 2 tablespoon portions of the dough, 1 inch apart, onto baking sheet.
Bake for 12 to 15 minutes until lightly golden. Keep warm

Seafood Stew
Heat a large sauté skillet over high heat. Add oil, onions, bell pepper and garlic. Saute for 2 minutes. Add shrimp, oysters, Cajun seasoning and mirtiton and cook until shrimp are half  pink. Deglaze pan with Abita beer and reduce by half. Add shrimp stock, Tabasco, cream, Worcestershire and crawfish tails. Bring to simmer and cook for 2 minutes.
Season with salt and pepper.

For each serving cut a biscuit in half horizontally and place at the bottom of a soup bowl. Ladle stew over biscuit and top with remaining biscuit half.

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